“I was never really a sausage fan, until I tried these. Extremely meaty flavour in a chipolata style sausage. No tough skins, as they are made with natural casings. Given the chance I could probably demolish an awful lot of them. I usually leave them alone to bake in a small roasting tin, in a medium oven, for about 40 mins, turning halfway through, this frees the hob for other things.”
